dint of never eat at home when you're on vacation, we end up feeling an indescribable disgust at the idea of eating food prepared by someone other than oneself. It is not so much a lack of talent on the part of cooks-but find a good restaurant can sometimes take a trip of impossible challenge-but rather a ras-le-bol which takes you to lunch and wallpaper your taste buds tonight "restaurant" . I do not know, this may be due to the nature of the products used, or of any additives, spices, and even, it must be said, pouches of sauce that can be guessed sometimes taste a little behind this chemical.
But there may be something else after a while there are plenty of widgets surélaborés mouth, worked, we want a basic taste, simple, Meals on taste of grub, taste house, in short . Within the meaning of what prepares the evening when it was lazy and we feel like something warm, comforting, easy to prepare.
Generally, Patoumi and I prefer the kitchen household , simmered in the pan seasoned, or the right product simply accommodated. This is, after all, not so easy to find in restaurants. So sometimes, after a few days of vacation, G. Patoumi and are fed and tired, and they are very hard to fantasize ... a sausage and mash .
So we got a day of distress papillae of the year 2006, Holy Love. Because, believe it or not, that day, the gods were with us, and our dream beyond sausage puree was realized. But if.
It will readily than from a wish fulfilled as well as unlikely, we kept some tenderness for Saint Amour . The first time, after Lyon delectable sausage (yes, it's a restaurant Lyon) and its thick, creamy puree, we feasted on profiteroles.
This time, therefore, one year later we're back in the same small bistro nickel walls decorated with posters of Parisian exhibitions of painting. We are in the first room there is a second sunken on the back that seems destined to GameCafé less intimate than that which is proposed. Risk appetite requires, we choose the same table as last year, alongside a poster of David Hamilton say ... questionable. The room is sparse and customers for the least diverse, we are snug in this little quiet and familiar. In the middle of the room, a bar counter behind which dark wooden shelves supporting wine bottles and stemware, zinc, Dominique and Jean-Pierre Sattin busy quietly but effectively to the service. The slate must
leads us to select only the inputs: this time, we'll sausage, black pudding or sausage.
We shared everything, the four input pairs and served the dessert when Ms. Sattin filed dishes on the table, a look greedy on our part was enough to make him understand that we share these dishes, and his quiet eye lit up silently with an air of complicity to our greed. Patoumi and me, although for eaters, are not big eaters at the restaurant: in general, we share an entrée and dessert and choose a dish each. The last time we succumbed to the temptation of dessert-course full, we have discussed in a heavy, painful torpor for almost forty-eight hours after which we said never again. Since the healthy resolution, kindness and courtesy of some fine restaurants we have reserved some of peeps who said killers almost aloud how these peasants had hurt the stock market. Hence our pleasure to note that Ms. Sattin know what a romantic dinner, and what it means to eat according his hunger.
For starters, egg casserole with ham and mushrooms. The egg cooker is a perilous exercise: too thought it was slimy, overcooked it is dry. The young chef's cooking is skillful Lionel Elisalde: close to the texture of boiled egg, the yolk is runny, what delights Patoumi, lover of such pleasures. For my part, I would have seen a white a little more cooked, which would have taken the set to just over firmly that the mushrooms, by nature, can not really bring (they are here nonetheless delicious), but that comes when even the ham that is all. We feast on crispy toast fingers, and let the rocket escort pot The Perfect , my sweet Patoumi.
The casserole pork cheeks with potatoes is perfect. Sauteed with garlic, not fat at all, garlic is well blended, I would say that a dash of vinegar to wine in a drizzle of rain during cooking, small rats in their skin have the strength it takes . That is excellent, nothing to repeat.
I washed my meal with two glasses of Saint-Amour. We will say that it is a little wine 's drinking well . It has to be a good companion for the meal, no more, no less.
The casserole of prawns and artichoke hearts is perfect, even skipped, simple flavors, prawns cooked very well, even a touch of garlic and herbs to address. The agreement between the shrimp and artichoke is new for me, and I pledge that our little hands will be quick to reproduce once they return home. Excellent.
Finally, the third was to squid casserole with peppers. Firm and spicy, just spicy, no unnecessary fireworks is also impeccable.
Shame on me, I have no recollection of the toilet, except that they are clean. Predictably.
Finally, apotheosis. The panna cotta with orange. You tell me, nothing complicated. No, nothing very complicated in general in the kitchen of St. Love at first sight. But it is not enough to make the cheeks of pork or prawns in a pan to do what we ate, just as it does not add gelatin to cream to make a good panna cotta. Here we guess that the chief has his little tricks that give him the simplicity of each dish a perfect flavor, and especially an excellent grasp of cooking, a talent that is lacking in many leaders of so-called gourmet restaurants.
So what is the secret of the panna cotta? The base is a simple custard with the right consistency, served in a jar, covered, is the secret-a-candied orange peel on which basically a chocolate sauce. That agreement cream-orange-chocolate is amazing: the agreement chocolate-candied peel which is a perfect balance between sweet and bitter balance without one dominating the other (defect that often makes me suspicious of these two together), the firmness of the cream and small pieces of offset the soft flowing orange confit and grout. Patoumi and I have therefore plunged with delight our spoons in the bottom of the jar to collect the three layers of this dessert simple and subtle.
Posted by G.
0 comments:
Post a Comment